The Challenges In The Development Of Bread Using Modified Cassava Flour (Mocaf) With Addition Of Roselle Calyces Powder
The aims of this comprehensive study were to review the current research development on functional bread, the application of modified cassava flour (MOCAF) as a wheat substitution in bakery products and to review the properties of Roselle calyces powder in bakery products. With the advancement in th...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2020
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| Online Access: | http://eprints.usm.my/47339/1/NUR%20AMIERA%20KAMILIA%20AZAHARI.pdf |